Vegan Mac & Cheese with Kale Chips

Looking for a delicious vegan mac n cheese dish? Look no further, this recipe has you covered! Using San Remo Elbow pasta for a chunkier ‘mac n cheese’ this dish covers all bases with crunchy kale chips, a hint of chilli and a creamy, cheezy sauce!

prep time

10

minuti

cook time

20

minuti

serves

4

people

Ingredients

San Remo Elbows 8.8 oz

1/2 bunch kale

2 tbsp olive oil

Salt, to taste

Pepper, to taste

Sprouts (optional)

2 tbsp parsley, chopped (optional)

Chilli flakes (optional)

Mac 'n' Cheese Sauce

1 cup coconut milk

1/2 cup cashews, soaked for at least 8 hours, drained and rinsed**

1/4 cup nutritional yeast flakes

1 tbsp arrowroot powder

2 garlic cloves, minced

1 1/2 tsp onion flakes

1/2 tbsp apple cider vinegar

1/2 tsp salt

1/4 tsp black pepper

1 tbsp miso paste (optional, for more umami flavour)

1/2 tsp turmeric (optional, just for colour)

** If you forgot to soak the cashews, boil some water and cover them, let sit for 10 minutes and you’re good to go!

Method

Preheat oven to 230°F

Wash kale and dry thoroughly, then tear into small pieces, discarding hard stems.

Place kale pieces on a baking tray, pour over 1 tbsp of the olive oil and toss with your hands to make sure all the kale is coated.

Spread the kale out, ensuring it isn't touching too much (you may need 2 baking trays). Place in oven for around 10 minutes, until kale is crispy, but not burnt.

Remove the kale from the oven, sprinkle with some salt and set aside.

In a pot of boiling salted water, cook pasta as per packet directions. Drain and reserve ½ cup of the pasta cooking water.

In a blender, add all the Mac ‘n’ Cheese Sauce ingredients and blend until smooth.

our the sauce into a saucepan and heat slowly, stirring constantly until the sauce thickens (if it gets too thick, add a little bit of the pasta water) and season with salt and pepper.